Braised Barramundi in Turmeric & Coconut Sauce (Paleo)

At the age of nine, yellow was my favorite color. Not lemon yellow, not lightning bolt yellow, just a soft pastel yellow. This was the case for quite a few years, and it led to some pretty terrible design decisions 🙈 

It was bad. Yellow bedroom bad. Make that two yellow bedrooms: within a few years, I had painted the bedroom at my mom's house and the bedroom at my dad's house yellow. Selecting calming colors for a bedroom really wasn't on my list of priorities at that point...

Fast forward 10 years: I was 19. My car at the time was a bright yellow VW Bug. After ten years, I had grown out of my love for yellow, but it was a fun ride regardless. There were a lot of good days in that car, but the best was the day I bought 20 bouquets of daffodils for a gymnastics meet. Do you know what it’s like to drive around town in a yellow bug full of yellow daffodils? It like you are swimming in a sea of floral, fresh, happy yellow. It's joyous. It's also funny, but it's fun. It made me love daffodils the way I loved yellow a decade before.

Jump up 7 more years, to now. I no longer have the Bug. None of the walls in our home are painted yellow. But on some occasions that same bright, bold, joyful shade of yellow sneaks into the house. It's in a completely different form: turmeric. The color alone reminds me of what it's like to be nine, bringing back visions of childhood. 

This braised barramundi is so bright it almost glows. It is super tender. Barramundi is a naturally flaky fish, and braising it makes it even more buttery. 

A few of you have asked me about sustainable seafood, especially in Colorado. Barramundi, while not from Colorado is a good option because, when raised responsibly, has a low carbon footprint and minimal environmental impact. Plus, you can get it in the freezer section of Costco!! That's what I used for this recipe (thawed the fish first) and it was great. 

The sauce, made with coconut milk, ginger, and turmeric (affiliate link!), is creamy, savory and a has a tiny bit of bite. We add extra red chili flakes on top to add a little heat, too 🔥

I served everything over brown rice, which really soaked up all that sauce, but for Paleo, you can skip the rice or serve with cauliflower rice.

More golden turmeric recipes: 

• Golden Potatoes

• Butternut Squash Curry

• Curried Cauliflower, Apple & Fennel Salad

Braised Barramundi in Turmeric & Coconut Sauce

Published December 28, 2017 by Caitlin Sherwood

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Serves: 2 as a main course, 4 as a side   |    Total Time: 45-50 minutes

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Ingredients:

• 1 fillet barramundi, cut into 2-3 pieces (I used frozen Barramundi from Costco and thawed it first)
• 1 tablespoon coconut oil
• 2 cloves garlic, minced 
• 1/2 small yellow onion, sliced 
• 1 teaspoon minced fresh ginger
• 1 teaspoon ground turmeric 
• 1 teaspoon ground coriander 
• 1 cup vegetable or chicken stock 
• 1-1/2 cups coconut milk 
• Juice of 1 lime
• Salt & Pepper
• For serving: cilantro, red chili flakes

Directions:

1. Preheat oven to 350°F.
2. Heat coconut oil in a oven-safe skillet on the stove over medium heat. When the oil is hot, add the minced ginger, garlic, and sliced onion. Cook for 3 minutes, stirring occasionally. Add turmeric and coriander, and cook 30 seconds more, allowing the spices to toast a bit.
3. Pour stock, coconut milk, and lime juice into pan, and stir until combined. Place fish fillets in skillet in single layer. Season generously with salt and ground pepper. Place in oven and bake 10-15 minutes, until fish is cooked through, opaque, and flakey. (Thin fillets (1/2-inch thick) will take 10 minutes, while thicker fillets will take longer).
4. Pull from oven and top with cilantro leaves and red chili flakes. Serve warm.
5. We like serving this over a bed of rice because it soaks up all that sauce. Cauliflower rice would work, too!

Denver Omelet Breakfast Casserole

As a Colorado girl, you think I’d know how to make a Denver omelet. But that’s not the case. I found myself one morning Googling "Denver omelet", and thought this is silly.

It turns out a Denver omelet calls for peppers, onions, ham, and sharp cheddar cheese. Reading this, I scrunched my nose. Ham in sandwiches, sure. But ham in an omelet? I was not convinced. But, I was determined to make a Denver omelet. Or at least something like it, because what I really wanted to make was a breakfast casserole that we could keep in the fridge all week and eat each morning. (I’ve become lazy with cooking in the morning lately, so having something already made is key to eating a good breakfast). The only other requirements? Hash browns. Because hash browns are awesome (I know I don't need need to tell you that).

I took a few notes, and headed to the store with a vague idea of a casserole in my mind. 

Walking through the butcher section, I perused various types of ham, but just couldn’t bring myself to do it. I opted for chorizo instead. You can do either--it’s really whatever suits your fancy. Either way, you’ll end up with a hearty vibrant casserole inspired by the Denver omelet. 

This make-ahead-breakfast was such a winner in our house that it is sure to become a regular. And the best part? Well, I think it was the hash brown base! Not usually part of a Denver omelet, but worth adding in. 

So, if you’re trying to feed breakfast to a crowd this week, or just trying to get ahead of your own schedule, this casserole is your answer! 

P.S., if you like this recipe, you'll LOVE Foraged Breakfast, a collection of 18 breakfast recipes made using whole ingredients. 

Denver Omelet Breakfast Casserole

Published December 26, 2017 by Caitlin Sherwood

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Serves: 4-6   |    Total Time: 45 minutes

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Ingredients:

• 1 tablespoon coconut oil or butter, plus more for greasing pan
• 2 cups thawed frozen hash browns or shredded potatoes (I used this brand (affiliate link!))
• 1/2 yellow onion, diced
• 1/2 cup red bell pepper, diced
• 1/2 cup green bell pepper, diced
• 1 link or 1/4 cup diced chorizo sausage, sliced into 1/2-inch pieces (traditional would be cured ham, but I prefer chorizo)
• 6 eggs
• 1/4 cup milk of choice 
• 1/4 teaspoon salt, divided 
• 1/4 teaspoon black pepper, divided
• 1/2 cup shredded sharp cheddar cheese
• Cilantro for garnish

Directions:

1. Preheat oven to 375°F, and generously grease a 9x16 inch baking dish.
2. Place thawed shredded potatoes in the pan, and gently press into an even layer on the bottom. Season with half of the salt & pepper. Set aside.
3. Heat coconut oil in a skillet over medium heat on the stove. Add sausage pieces, and cook until browned. Use a spatula to transfer sausage to the baking dish, spreading in an even layer over the potato layer.
4. Now, sauté the onion and bell peppers in the skillet, adding additional coconut oil if the skillet is dry. Sauté until the onions are transparent. Then, transfer onion and pepper mixture to the baking dish, spread in an even layer and mixing with the sausage.
5. In a medium mixing bowl, combine the eggs, milk, and remaining salt & pepper. Whisk until frothy, and then pour egg mixture into casserole pan. Bits of bell pepper and sausage should still be visible, but the egg mixture should be evenly distributed through the pan.
6. Place pan in oven and bake for 20 minutes. At the 20 minute mark, pull the casserole from the oven, top with cheese in an even layer, and bake for 5-10 more minutes, until cheese is bubbling and the casserole is cooked through.
7. Allow to cool 5 minutes, and then top with cilantro for garnish. Serve hot. (Hot sauce is great on this casserole, if you like hot sauce on your eggs!)

Homestyle Sausage, Potato & Spinach Soup

On a cold and misty day, my mom and I meandered down a paved path in the bay area. My mom stopped on the side of the path and held a tree's leaves between her fingers. "Laurel trees," she explained, and when I still didn't quite get it she said, "Bay Leaves."

I've never given bay leaves their dues: they are easy to skip, as a whole pot of soup usually only calls for one or two leaves. They are subtle, so skipping them is never the end of the world. But delicate flavors have always ranked high in my mom's book: florals, herbals, and creams. 

In the winter she'd make soups with leeks and kielbasa, and stir in cream or (and) shredded provolone at the last minute before turning off the heat. She never skipped the bay leaves. 

This soup is an ode to that day, when I discovered how beautiful laurel trees are and remembered why bay leaves are so important. It is nothing fancy: onions, potatoes, sausage, and spinach in a creamy broth. But simplicity is key here, as you can throw it all in the pot (along with two bay leaves), and let it simmer while you change into slippers, pour a glass of wine, or nibble on a cheese plate. 

Winter officially "arrives" this week, which makes it the perfect time to make a simple cozy soup. Bites of spicy sausage and slurps of flavorful broth will warm you to the bone.

Homestyle Sausage, Potato & Spinach Soup

Published December 19, 2017 by Caitlin Sherwood

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Serves: 8   |    Total Time: 30 minutes

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Ingredients:

• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 2 stalks celery, diced small
• 1 tablespoon coconut oil 
• 4 sausages (about 1/2 pound); I used Teton Waters Ranch Hot Links (available at Costco) but you can experiment here. Try kielbasa or spicy Italian to mix it up!
• 2 cups new potatoes, quartered 
• 2 large carrots, diced small
• 2 bay leaves
• 4 cups chicken broth
• 1/2 teaspoon black pepper 
• 1/2 teaspoon salt 
• Dash cayenne 
• 1 cup heavy cream 
• 4 cups baby spinach 

Directions:

Instant Pot Instructions:
1. Heat coconut oil in the bottom of your Instant Pot (affiliate link) on the sauté setting. Add diced onion, minced garlic, and celery and sauté, stirring occasionally, for 5 minutes.
2. Slice sausages into bite sized pieces, and add to pot, browning for 3-5 minutes. Then, add potatoes, carrots, bay leaves, broth, pepper, salt and dash of cayenne.
3. Turn Instant Pot to Soup setting, seal lid, and set timer for 10 minutes.
4. When the timer goes off, release pressure and open pot. Stir in spinach and cream. The spinach will wilt from the heat of the soup. Add additional salt & pepper to taste, and serve hot.

Stove Top Instructions:
1. Heat coconut oil in the bottom of a large soup pot over medium-high heat. Add diced onion, minced garlic, and celery and sauté, stirring occasionally, for 5 minutes.
2. Slice sausages into bite sized pieces, and add to pot, browning for 3-5 minutes. Then, add potatoes, carrots, bay leaves, broth, pepper, salt and dash of cayenne.
3. Bring soup to a simmer, and place lid on pot. Simmer for 20 minutes, or until potatoes are tender.
4. Turn off heat and, stir in spinach and cream. The spinach will wilt from the heat of the soup. Add additional salt & pepper to taste, and serve hot.